Smoked Sea Salt Pork Chops, with Braised lentils and apples, and a Honey Dijon yoghurt (serves 2)
Drizzle olive oil4 chunky pork chops (fat cut at the sides to avoid meat from curling up)
Few pinches of smoked sea salt
1 tbsp duck fat (had this leftover, feel free to use olive oil instead)1 white onion, diced
1 tbsp fresh thyme
½ tsp asafoetida
1 bay leaf
2 tins puoy lentils, drained and rinsed
250ml beef stock
2 apples, peeled and diced finely
100g natural yoghurt10g runny honey
2 tsp Dijon mustard
1. Fry the onions, thyme, asafoetida and bay leaf in the duck fat for 5 minutes. Add the lentils and cook for a further two minutes. Add the stock, and cook further 5 minutes. Add the diced apple, and cook on a low heat stirring occasionally, for 20 minutes.
2. Meanwhile, put a griddle pan onto a high heat with a little oil. Sprinkle the sea salt over the pork chops (both sides) and grill for about 3-4 minutes each side, until well charred but still golden.
3. Mix together the yoghurt, honey and the mustard. Serve the sizzling pork chops with the braised lentils and a few spoonful’s of the flavoured yoghurt.